- 20 mins
- 35 mins
Ingredients
- 1 pkg. (7 oz.) GOYA® Chocolate Maria Cookies
- 1/2 cup (1 stick) butter, melted
- 1/2 cup dark cocoa powder
- 1/3 cup cornstarch
- 1 1/2 cups milk
- 1 can (15 oz.) Cream of Coconut
- 1 3/4 tsp. Vanilla Extract, divided
- 3/4 cup heavy cream
- 2 tbsp. confectioners' sugar
Preparation
Step 1
Preheat oven to 325ºF. Place cookies in bowl of food processor, or see Tip #1 below. Pulse until finely ground. Add melted butter and process until combined. Transfer to 9” pie plate. Using bottom of flat 1-cup dry measure or your fingers, press crumbs evenly onto bottom and sides of pan. Bake until firm, 10 minutes; cool on rack.
Meanwhile, whisk together cocoa powder and cornstarch in large saucepan. Gradually whisk in milk until blended; add cream of coconut. Cook, stirring, over medium heat until thickened and bubbly. Cook, stirring, 2 minutes more. Stir in 1 teaspoon vanilla and pour into cooled crust. Press plastic wrap on surface and refrigerate until set, 4-6 hours. (Can be made up to 1 day in advance.)
Whip cream, sugar and ¾ teaspoon vanilla in medium bowl with electric mixer, until stiff peaks form. Spread on pie and serve.